Chocolate Stout Ice Cream

This chocolate stout ice cream has a rich malty flavor from the dark stout beer. The stout enhances the flavor of the chocolate and gives the ice cream a sensational complex flavor.

This recipe calls for a traditional ice cream maker but if you want to get fancy and have fun, we also made it using liquid nitrogen. If you want to see how to make liquid nitrogen ice cream check out our post and video.

We certainly had some fun making liquid nitrogen ice cream but we also know it isn’t practical or safe to keep liquid nitrogen in your home. So don’t worry, just pull out your trusty old ice cream churner and get ready for some of the most amazing ice cream you will ever taste

How to make chocolate stout ice cream:

This chocolate stout ice cream is made with a rich custard base which makes an ultra-luxurious, rich and creamy ice cream. Making the custard base takes a bit more time but it is totally worth the effort.

To reduce the stout, pour it in a medium to large saucepan. You want to have plenty of room in the saucepan because when the stout heats up, it will foam quite a bit. It will take between 10 to15 minutes to reduce the stout down to 6 ounces. Make sure you stay close to the stove and stir the brew occasionally to prevent the foam from bubbling out of the saucepan.

Step 2: Add the dairy.

Next, you will add the milk, cream, sugar, and salt to the reduced stout and give it a stir until it gets nice and warm.

Step 3: Add the chocolate.

Pour the chocolate into the warm cream mixture and stir it until the chocolate melts. A tip here is to get some good chocolate. The deep, malty, roasted flavors in stout beer pair very well with dark chocolate.

Step 4: Temper the egg yolks.

When the chocolate is thoroughly melted then it is time to add the egg yolks. The problem here is that it doesn’t take much heat to scramble the yolks and ruin your ice cream. To avoid having scrambled eggs in your ice cream you need to temper the yolks.

First whisk a little sugar into the yolks then slowly pour a cup of the hot chocolate cream mixture into the yolks. Make sure you whisk the yolks constantly while you pour the hot mixture. If you place the bowl on a towel then it won’t slide around and you can use both hands to whisk and pour.

After you warm the yolks up with a bit of the hot cream mixture, you can pour the tempered yolks into the saucepan but make sure you continue to stir constantly.

Step 4: Cook the custard base.

Heat the mixture until it reaches at least 160°F to ensure you cook the eggs completely. We heated the mixture to 180°F. It helps to have a digital thermometer for this step but it isn’t essential. If you don’t have a thermometer then cook it until it is thick enough to coat your spoon or spatula.

Step 5: Strain the custard.

Have a strainer sitting over a bowl and keep it near the stove. As soon as the custard is warm enough then pour it into the strainer. This will strain out any bits of egg yolk that may have cooked too fast.

Step 6: Cool the custard down.

Let the custard chill out in the fridge for a couple of hours. Place some plastic wrap directly on top of the custard base so it doesn’t form a ‘skin’ then stick it in the fridge until it is completely cool.

Step 7: Churn your chocolate stout ice cream.

Once the ice cream custard cools off, pour it into your ice cream churner and follow the manufactures instructions.

We served this brewery style ice cream with pub snacks. Try topping it with chocolate-covered pretzels and honey roasted peanuts for an amazing combination.

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